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Influence of milk source and ripening time on free amino acid profile of Picante cheese

✍ Scribed by A. Cristina Freitas; J. María Fresno; Bernardo Prieto; Inmaculada Franco; F. Xavier Malcata; Javier Carballo

Book ID
117649204
Publisher
Elsevier Science
Year
1998
Tongue
English
Weight
988 KB
Volume
9
Category
Article
ISSN
0956-7135

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✍ Freitas, A Cristina; Fresno, J Mar�a; Prieto, Bernardo; Franco, Inmaculada; Malc 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 160 KB

The concentration of total free amino acids (FAA) in Picante cheese increased with ripening time irrespective of the particular protocol used for manufacture (ie ratio of caprine to ovine milks, animal or plant rennet and number of salting steps). The experimental cheeses manufactured with 20% (v/v)